I Made Emeril Lagasse's New Orleans Pasta!

Okay, folks, listen, I'm finna get right into this. Listen, today I'm getting ready to do a New Orleans pasta. And check this out, this comes from Emeril Lagasse himself, right? So listen, as you can see, I'm going over all of these ingredients. I'm just gonna fly over them. Don't forget the full ingredient list will be on my website. That's smokingandgrillingwithAB.com and that's W-I-T-A-B.com. Now, first thing we're gonna do is, I'm gonna take this fettuccine and we're gonna go ahead and get this going. Now I want you guys to read the instructions on your box because we want to get this done al dente. So whatever it says for al dente, let's do it. Okay, so meanwhile, while we're boiling our pastas, right? We got that in there. You want to take your andouille sausage. Now this right here is a chicken andouille, right? So look at what I'm doing here. I just take it and I cut this down just like you see, like that, right? Cause this is what I want to get. I want to get four of these, right? So we only need about a quarter pound of andouille. I don't know if you guys can see that, but look at that, you can see the flavor, all of that's there. Now, let me just go ahead and cut these down. All right, my timer just went off. I'm gonna turn this off. I got a colander, it's in the sink. But the first thing we want to do is, we want to save ourselves some pasta water. Now, when I'm doing this, I like to save myself at least a cup, right? So this is enough right here. This is going to help all of our creaminess, you know, stick to our noodles, right? So we'll just put this right here. Now I'll get this and we're going to shock it and stop the cooking process. All right, so this is what we're going to do. We're going to do a little bit of a combination, right? I'm going to be using my A seasoning, cause really this is more so like my all purpose, everything, right? And then I'm going to be using the Creole kit. Now, if I move these out of the way, you see this right here? Look at that. All right, so this is what we're going to do. I'm just going to lightly sprinkle some of this on here. This is my A seasoning, you guys. If you guys haven't had it, you can find it on my website under the shop. That's smokingandgrillingwithab.com and that's W-I-T-A-B.com and the Creole kit, right? So look, ooh, we just keep it going like that. Then I'm going to set this off to the side. Next, I'm getting ready to go ahead and dice down my chicken. All right, so now we got our chicken, right? This chicken is going to be so easy. We're not doing no flattening. What I'm doing is I'm just going to cut this down like this. We just want to get bite-sized cubes, right? You only really need one. I'm going to say you only need just one pound of meat. It's up to you if you want to use a pound and a half, that works too. You know, I'm looking at this right here. You see this little fat? I didn't even clean this up. Look at that. You leave that there because why? Flat, fat equals flavor, folks. When I took this class on the ship, it was fun. Me and my wife, we had a great time. You know what I mean? Her and I in the kitchen together. Hopefully that transpires of her being on the channel. But we'll see. You see these right here? Oh yeah, these are nice. You guys can see just as we marinated this and our seasoning that we put on there. This is our, you know, our shrimp. Look at that right there. Yeah, everything coming together. Now we're getting ready to assemble. All right, now that everything is done, we did all our prep work. You know, we tried to work and do everything that we could while it was inside of the, while we were boiling our noodles. We got those going. You guys can take a look right here. I just got a medium flame. I'm not trying to be too hot. I put that underneath, right? So now I'm going to go ahead and just add myself. We just call it about a tablespoon, maybe a little bit more than that. You know, worth the extra virgin olive oil, right? This is an infused olive oil that I'm always using, you know? So now we're getting ready to add our andouille. Now, here's the thing. Overpowering everything is not the way. Again, I want Emeril to be proud of what I'm doing. Hopefully he'll see this and want to holler at me and say, hey man, you did a good job. Between them and Carnival, I'm telling you, this class was fun. So if you guys ever take a class, you know what I mean? You ever on a Carnival ship? Take the class. It's fun, you know? So we start here. Let me go ahead and adjust this and I'm going to bring it down just a little bit, right? What we want to do is get this andouille to release its flavors in the oil. Now you guys can look at the oil in the bottom of the pan by me using this andouille sauces. Look at the color of it. It has already started releasing its flavor, right? So the next thing we want to do is we want to add, that's our chicken, right? We want all of that to marry together. Okay, so this tip right here is really for everybody, but especially for those that are new. Whenever you're cooking something, you know what I mean? Even if somebody say, you know, day high, you know, I'm going to give you the tip. The tip is to cook and have your heat low. It'll take longer, but you will achieve what you want without burning anything. So that's just a pro tip from your boy, A.B. Now, once the pink goes away, you know, on our chicken, here is still not fully cooked, but just when you don't see any more pink, I can look at the color of that down there. Ooh, you know that that's all of that flavor. That's all part of it. Now we're going to introduce our shrimp. We'll just work this in here. Now this is not going to take a whole lot of time. You just want to see this start to curl up, right? And once it starts to become opaque, you know what I mean? You know, that pinkish color, right? So we'll just leave it like this. Let's get some of this down here on the bottom. We don't want to overcook it, right? So timing will be everything, but look at that. You guys can already imagine how it's going to be with the pasta. Now, once you get to this point right here, look at my shrimp. They good. We don't want to go no further as far as letting that go, because we're going to stir from here on out. Now we're going to add our green onions, right? And then once we get these in here, that adds like a splash of color. Now we go with our garlic. Then we'll add, you know, a little Creole kick. That's a little blend of Creole kick and my A seasoning right there, right? We just want to get that flavor in there. Check my fire. It'll be coming back. I just making a little bit of adjustment. Turn it up just a little bit, but you guys see what we're going at right now, right? So I cut my chicken a little bit thicker than they did on the ship. You know what I mean? So if I take it and I show it to you guys like that, you see that right there? That's a little bit thicker, but that's okay. You know what I mean? It just takes a little bit longer to cook. Now you want to get yourself a meat thermometer to make sure that all your meat, you know, is at 165. All right. Now we got our reserve, how we set aside some pasta water, and then we got our cream, right? Now we add our heavy cream. We want this to be nice and creamy, right? Then I'm going to add my pasta water. We just add that in there, you know, right there. Now what we're going to do is bring this up to a boil. All right, so I went ahead and put my fire on high. Let's get this up, get it to a boil. Then we're going to simmer it and work this way down. This right here and this heat, this is what cooks the recipe. You know, it ensures that our chicken is cooked thoroughly. All right, look at them shrimps. Now that I have the cream, it's set to simmer. Look at this right here. That's a little bit low. I'm going to raise it just a little bit, but you can see right there, see the bubbles? Now, this is going to be our thickening agent too, and make it nice and creamy. We're going to add our Parmesan to it. I add a little bit at a time, you know what I mean? And I just move this around. All right, so let's just get this here. And that heat right there is just going, ooh. You guys know. That pasta water, that's going to make everything stick, help everything stick to our pasta noodles. We want this to be nice and creamy when we add it. Now, I've made this before, folks. You guys can, I'm giving you this. This is actually his recipe that he certified and say. So I'll put this on my website. It'll be under the recipe card. All right, so now we're going to add a little bit of hot sauce. I'm going to be using this Sweet Smokey Joe hot sauce. I don't like always use hot sauce, but this right here is smooth. Nice little smooth heat. So we're going to add a little bit to it right now. Now I can turn this down, right? We get back down to that simmer and we cooking it out. Oh, I can see it starting to get creamy, folks. Once we add that pasta to it. Now the hot sauce is up to you, how much you want to put in there. I usually try to do just like a half a teaspoon, maybe a little bit more. You know what I mean? For those of you guys that like to have something with a little bit more kick, by all means, add it. Now you can see it starting to thicken up. This is what you guys want to have right here. That's it. Now we go here and start adding our pasta to it, right? So I take it and I kind of like try to separate it as much as possible. No, I did not put no oil on it while it was waiting. It's nice and sticky. So it's going to make it nice. All the creaminess is going to stick to it. You know what I mean? No butter, no nothing like that. You know what I mean? But every now and then I walked over there to the sink where my colander was and I would like shake it, right? So now we just add and we get just the cooking in here. That's something about that pasta, you know what I mean? It's going to make it even creamier. Look at that right there. Tell me you guys don't want none of that. All right, so now you guys see just how easy it is to make. I hope I explained it well. I hope I did Emeril, you know, justice, right? So listen, try this. Let me know what you think when you guys come back and tell me how much success you guys have. But listen, he laid it out super easy and I didn't have this probably, this is probably like it'd be the 10th time that I had this, right? So you guys let me know down in the comment section below what would you do or what would you add to this? How would you do it and all of that? I would love to read about it. Maybe I'll take your suggestion and put it in a future video. Now, if you're new to my channel, let me just take this time to say, thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there, there's a channel out here that's simplifying these recipes and taking a mystery out of cooking. And you see that right there? I'm about to chow down. All right, I'm out.